Food Image and Acceptability of Local Cuisine: Exploring Culinary Tourism in Delhi
Keywords:Food Tourism, Food image, Food Heritage, Food Neophobia, Destination Promotion
Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by tourists.The current paper explores this issue by trying to find the acceptability of new and local cuisine by travellers. The acceptability of local cuisine is tested via a modified Food Neophobia Scale (FNS) that scores the psychological behaviour of rejecting new or unknown food. The second part of the paper explores the ‘Food image’ of Delhi. The food image is ascertained by an empirical study on tourists using a self-administered survey. The results are analysed using descriptive statistics.
Achaya, K. T. (1994). Indian food: A historical companion. Delhi: Oxford University Press. B (eds). Butterworth-Heinemann: Oxford;25–59.
Barcellos, M. D., Aguiar, L. K., Ferreira, G. C., & Vieira, L. M. (2009). Willingness to try innovative food products: A comparison between British and Brazilian consumers. BAR, Braz. Adm. Rev. BAR. Brazilian Administration Review,6(1).
Barney, J. B., Clark, D. N. (2007).Resource-based Theory:Creating and Sustaining Competitive Advantage.Oxford University Press: New York.
Bernard, A., &Domingues, P. (2000). Gastronomy: The neglected heritage. In M. Robinson, N.Evans, P. Long, R. Sharpley, & J. Swarbrooke (Eds.), Tourism and Heritage Relationships: Global, National, and Local Perspectives (pp. 36–45). Newcastle: University of Northumbria atNewcastle and Sheffield Hallam University.
Bhatnagar, S.,& Saxena, R. K. (Eds.). (1997). Dastarkhwan-e-Awadh: The Cuisine of Awadh. Noida, UP: Harper Collins India.
Boyne, S., Hall, D., &Williams, F. (2003). Policy, supportand promotion for food-related tourism initiatives:A marketing approach to regional development.Journal of Travel & Tourism Marketing 14(3-4), 131–154.
Dehlvi, S., & Khan, O. A. (2017). Jasmine and jinns: Memories and recipes of my Delhi. Noida, Uttar Pradesh, India: HarperCollins Publishers India.
Dekaphukan, P. (2019, January 16). PuraniDilli ka Khana – A Culinary Adventure through Old Delhi.Travel Scope India. Retrieved from https://www.travelscopeindia.com/blog/purani-dilli-ka-khana-a-culinary-adventure-through-old-delhi/.
Correa,D. S., Roselys, &Bianca, A. O. (2004). The typical cuisine of the island of Santa Catarina, Brazil: Its identity as an attraction for cultural tourism.Studies and Perspectives on Tourism, 13(1-2),89-110.
DTTDC. (n.d.). Purani Delhi Food. Retrieved April 02, 2016, from http://www.delhitourism.gov.in/delhitourism/eating_out/purani_delhi_food.jsp#
French, C. N., Collier, A., & Craig-Smith, S. J. (1995). Principles of tourism. Melbourne: Longman Australia.
Grant, R. M. (1991). The resource-based theory of competitiveadvantage: Implications for strategy formulation.California Management Review, 33(3), 114–135.
Gupta, P., & Gordon, J. P. F. (2004). Understanding India’s Services Revolution. IMF Working Papers, 4(171), 1
Hall, C. M., Mitchell, R., Sharples, L. (2003). Consumingplaces: The role of food, wine and tourism onregional development. In Food Tourism around theWorld: Development, Management and Markets.
Harrington, R.J. (2005). Defining gastronomic identity: The impact of environment a culture on prevailing components, texture and flavours in wine and food. Journal of Culinary Science and Technology, 4(2-3), 129-152.
Hashimoto, A., & Telfer, D. (2006). Selling Canadian culinary tourism: Branding the global andregional product. Tourism Geographies, 8, 31–55.
Hjalager, A. M., &Corigliano, M. A. (2000). Food for tourists-determinants of animage. The International Journal of Tourism Research, 2(4), 281–293.
Horng, J., & Tsai, C. S. (2011). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research Int. J. Tourism Res.,14(1), 40-55.
Horng, J. S., Liu, C. H., Chiu, H. Y., & Tsai, C. Y. (2012). The role of international tourist perceptions of brand equity and travel intention in culinary tourism. The Service Industries Journal, 32(16), 2607-2621.
Ignatov, E., &Smith, S. (2006). Segmenting Canadianculinary tourists. Current Issues in Tourism,9(3), 235–255.
Karim, S. A., & Chi, C. G. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image. Journal of Hospitality Marketing & Management,19(6), 531-555.
Kim, Y. G., Eves, A., &Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431
Lee, I., &Arcodia, C. (2011). The Role of Regional Food Festivals for Destination Branding. International Journal of Tourism Research Int. J. Tourism Res.,13(4), 355-367.
Long, L. M. (ed.). 2004. Culinary Tourism. The UniversityPress of Kentucky: Lexington.
Long, L. (2003). Culinary tourism. Lexington: University of Kentucky Press.
Molz, J. G. (2007). Eating difference: The cosmopolitan mobilities of culinary tourism.
Nunnally, J. C. (1978). Assessment of Reliability. In: Psychometric Theory (2nd ed.). New York: McGraw-Hill.
O'Brien, C. (2003). Flavours of Delhi: A food lover's guide. New Delhi: Penguin Books.
Pant, P. (2013). India cookbook. London: Phaidon.
Pliner, P., &Hobden, K. (1992). Development of a scale to measure the trait food neophobia. Appetite, 19(2), 105-120.
Pomero, P. (2005). Travelers explore new world of culinary tourism. Nation’s Restaurant News, 39(26), 3-5.
Rozin, E. (1982). The structure of cuisine. In L.M. Baker (Ed.), The psychobiology of human foodselection (pp. 189–203). Westport, CT: AVI.
Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: Profile of the culinary tourist. Current Issues in Tourism,15(3), 229-245.
Scarpato, R. (1999). Food globalization, new global cuisine, and the quest for a definition. In R. Dare(Ed.), Cuisines: Regional, national, or global (pp. 107–118). Adelaide, Australia: AdelaideResearch Centre for the History of Food and Drink.
Scott, S. (2017). Culinary Tourism is Very Important Part of the Traveling Experience. Journal of Tourism & Hospitality, 6(3).
Sharples, A. (2003). Cider and the marketing of the tourism experience in Somerset, England.
Smith, M. K., MacLeod, N. E., & Robertson, M. H. (2010). Key concepts in tourist studies. London: SAGE. Space and Culture, 10(1), 77–93.
Soofi, M. A. (2010). The Delhi walla hangouts. Noida: Collins.
Telfer, D.,& Wall, G. (1996). Linkages between tourismand food production. Annals of Tourism Research23(3), 635–653.
Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: Five cases. British Food Journal, 109(9), 721–734.
UP Tourism. (n.d.). Food Cuisine - Enjoy Famous Mughlai and Awadhi Food that Makes a Major Part in U P Cuisine. Retrieved April 02, 2016, from http://www.uptourism.gov.in/pages/top/experience/top-experience- food---cuisine
Updhyay, Y., & Sharma, D. (2013). Culinary preferences of foreign tourists in India. Journal of Vacation Marketing,20(1), 29-39.
Vishal, A. (2015, October 11). Delhi: The diversity of the Capital's food is a reflection of the many kinds of people who call it their home. Retrieved from https://economictimes.indiatimes.com.
World Food Travel Association. (2018). What is Food Tourism. Retrieved September 30, 2019, from https://worldfoodtravel.org/what-is-food-tourism/.
Zhao, J.B., Gao, Z.B., Li, Y.X., Wang, Y.L., Zhang, X.Y., & Zou, L.Q. (2020). The food neophobia scale (FNS): Exploration and confirmation of factor structure in a healthy Chinese sample. Food Quality and Preference, 79, 103791. doi: 10.1016/j.foodqual.2019.103791
How to Cite
Copyright (c) 2021 Atna Journal of Tourism Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.